Named after the Cantal mountins in the Auverne region, Cantal is one of the oldest cheeses in France. It is shaped like a cylinder, and is one foot in diameter. The type carried by Springbank Cheese, made from pasteurized cow's milk, is firm, aged for more than six months, and has a massive form with a soft interior. The flavour of Chantal, which is somewhat reminiscent of Cheddar, is strong, tangy and buttery and grows with age. Thus, the vieux (aged) version has a vigourous taste. Cantal is used in soups, salads, fondues, and gratin dishes.